Wisdom Comes Suddenly

Blue Ribbon Veggies

June 28th, 2013 · No Comments

BLUE RIBBON VEGGIES

Most recipes I invent out of necessity turn out poorly.  It’s just the truth.  Throwing crap together randomly rarely works for me.  But today, after reading a recipe for a cold pea and cashew salad, I decided my kids would never go for it. Time to improvise with half of lunch already prepared.

I am a fan of fresh veggies, but they are expensive, and I keep frozen around to use in a pinch.  Greg always has bags of mixed veggies in the freezer because he eats them every morning for breakfast (a recipe including black beans and spinach…and I’ll spare you the details because you might be sick to your stomach just thinking about it).  I find them to be horribly BORING.  I’ve added good butter and salt and pepper.  I’ve sung to them on many occasions. Dull, dull, dull.

Taking the idea of using veggies with nuts, I made the concoction below, and inhaled it.  The whole thing took me all of 5 minutes. Yummy. I decided because we’re in 4H season, and County Fairs are soon to begin, I’d go ahead and give myself a Blue Ribbon.  It only took me 41 years, but I finally got one.

Ingredients:

1/ 2 of a bag of Frozen Mixed Veggies (I intended to use peas, and I grabbed the wrong bag!)

Cashews

Olive Oil

S&P

3 green onions, minced

2 stalks of celery, thinly sliced

3 strips of bacon, cooked to crisp and crumbled

In a saute pan, warm the oil, and throw in the onions and celery. Cook for about 2 minutes, and add the frozen veggies.  Stir for a few minutes (not on high heat), and add the cashews and salt and pepper. Stir in the crumbled bacon and serve.

 

 

 

Tags: Vegetables